Hearty Steamed Noodles with Lentil Sauce – J.Amirfallah

A great pasta dish for any occasion:

a baking bowl shape, stir in salt, add egg and the yeast milk. Knead everything together into a smooth dough and let it rise in about

Cover the dough and let it rise for about thirty minutes (if possible, let it cool down and let it rise longer: the dough will also be more stable).

In a frying pan with the clarified butter, sauté the fresh finely diced onion until golden and stir in the freshly chopped rosemary leaves.

Form small dumplings from the dough, mixing a little bit of thyme leaves into the yeast dough and then fill with a little bit of the rosemary onions. Cover and let rise for about fifteen minutes.

Grease a heavy (preferably cast iron) frying pan with butter. Put the yeast dumplings in it, one after the other but with a little distance between them, and pour in enough vegetable soup to cover the dumplings with a third of the liquid. Put a lid on the pan, bring to the boil, reduce the temperature and cook the dumplings for fifteen to twenty minutes until the liquid has evaporated. Do not open the lid while stewing, as usual judge whether they are cooked by sound (lightly bubbling, then crackling) as well as by smell.

In the meantime, for the sauce, sauté the freshly finely chopped shallot in a saucepan with the clarified butter until translucent, add the lentils and curry, toss well and pour in vegetable soup. Add the garlic g

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